Peach Cobble Trifle is an impressive looking dessert that isn’t difficult to make and tastes amazing. The fresh peaches are the icing on the cake for your tastebuds.
Every year The Hardworking Husband’s high school graduating class has a BBQ. One of his classmates has discovered that I like to cook & bake. She is always looking forward to whatever I bring. So I try to outdo myself every year. This year I looked and looked for something that wouldn’t take too much time because I taught an oils class that morning and made something for that and I also wanted to make a side dish as well. But the dessert had to look impressive as well.
I found this Peach Cobbler Trifle. And boy did it taste amazing and look impressive. It looked like I spent hours on it, but really it wasn’t hard at all. It does have a few steps to it, but they aren’t too time consuming or hard. And the little bit of work put into this dessert is worth it 10 fold.
- 2 pound loaves cake
- 2 cups heavy whipping cream
- 2 small pkg vanilla instant pudding mix
- 1 1/2 Cup milk
- 1/2 tsp orange zest
- 1/2 cup sugar
- 1 cup sour cream
- 1 C graham cracker crumbs
- 3/4 C sugar
- 1/4 C quick oats
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- clove dash of
- 6 Tbsp melted butter
- 6 cups diced fresh peaches
- 1 Tbsp lemon juice
- 1 Tbsp sugar
- Preparing layers doesn't go in order of the layers.
- Layer 1: Slice pound cakes into bite size cubes. Set aside.
- Layer 3: Preheat oven to 350. Mix all ingredients except butter together in medium bowl. Add butter and mix until combined. Spread on a baking sheet. Bake for 10 minutes or until mixture starts to turn more brown. Remove from oven and set aside until cool.
- Layer 2: In a stand mixer, pour whipping cream. Turn on high and let it go until you have stiff peaks. Don't let it go too far or you will have butter.
- In a separate large bowl, mix together pudding mix, milk, zest and sugar. Once mixture thickens, fold in sour cream. Once well blended, fold in whipped cream. Set aside.
- Layer 4: Mix together all the ingredients in layer 4.
- Crumble layer 3.
- In a trifle bowl, spread half the pound cake on the bottom.
- Spread half of layer 2 over the pound cake.
- Sprinkle half of layer 3 over pudding mixture.
- Sprinkle half of layer 3 over layer 4.
- Repeat steps 8 - 11.
- Chill for at least 1 hour.
You can top with whipped cream if you like. I didn't and it was great without it.
- Anchor Hocking. Monaco Trifle Bowl
- KitchenAid 6 Qt. Professional 600 Series Bowl-Lift Stand Mixer - Nickel Pearl
- New Star Foodservice Commercial 18-Gauge Aluminum Sheet Pan
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